Last night, for our Sunday night crowd, I made a big batch of beef burritos. I ended up with 20 and every one of them got eaten! There was actually one lone burrito left in the pan when one of our college guys came from UGA Redcoat Band practice - late and hungry! He gladly cleaned the pan out for me. I served them with sour cream, lettuce, diced tomatoes, and salsa, plus tortilla chips. For the salsa, I used jarred, medium heat and blended in a bit of lime juice and cilantro. For dessert, I made
Nutella Doughnuts. They were okay, but really need to be made and eaten on the same day. (I baked them Saturday night and filled them Sunday afternoon.)
Though when I make Burrito Casserole for the family I use
this basic recipe, I have to stretch it for the crowd on Sundays. This time I used 2 pounds of (lean) beef, onion, garlic, chili peppers (from a friend's garden), chili powder, cumin, pepper, salt, cilantro, vegetarian refried beans, and a can of diced tomatoes with green chilies (Ro-Tel). Served over rice with the above-mentioned toppings, they made a pretty hearty meal!
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| Rice in the pans, cilantro, enchilada sauce, beef feeling, cheddar and pepper-jack cheese, and flour tortillas. |
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